Tau Suan/Sweet Mung Bean Soup Dessert

Was craving for tau suan, and made this thai version of mung bean dessert soup. The consistency of the soup in this recipe was a little 'thicker' than the ones I had before, but while I like the taste of the additional coconut milk in this Asian dessert, I still miss my yow char Kwai/chinese crullers addition in the tau suan, but the asian bakery is just too far away. Anyway, this warm pudding-like dessert took me away from the cold and snow outside my window to the hot equatorial temperatures of another longtitude and latitude. If only for a brief moment...

Tau Suan
2 cups water
1/4 cup tapioca flour
1/4 cup sugar
1 pinch salt
1/2 cup mung beans
1/3 cup coconut milk
Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. Dissolve tapioca flour in a cup of water and add to the boiling mung beans. Stir quickly and constantly to prevent the bottom from burning. It should get a little sticky. Add more water if it gets too sticky. Add more flour if too watery. A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat
In a separate bowl, mix 1/3 cup of coconut milk with salt. Heat it up in the microwave for a few second just to warm it up. Don't let the coconut milk boil, or else it will separate.
Serve hot with coconut milk on top.

Recipe from thaitable